Cooking Instructions

In a saucepan, whip lemon juice, 250 mL (1 cup) of sugar and eggs. Cook over low heat without boiling, while whipping, for 3 to 4 minutes, until thick and coats the back of a spoon. Stir in butter and melt. Strain through a sieve, cover with plastic wrap and cool. In another bowl, whip cream, stir in cooled lemon mixture; refrigerate. In a small saucepan over low heat, simmer blueberries and remaining sugar. Dissolve cornstarch in water and add mixture to blueberry mixture. Cook, stirring, for 2 minutes or until thickened. Pour into a bowl and refrigerate. In 4 glasses, evenly divide half of the lemon cream mixture, add a layer of blueberry mixture, and cover with remaining lemon cream. Garnish with long, thin strips of lemon zest.

Ingredients

• 250 mL (1 cup) 35% whipping cream
• 125 mL (1/2 cup) lemon juice
• 310 mL (1 1/4 cups) sugar
• 3 eggs
• 60 mL (1/4 cup) butter, cubed
• 500 mL (2 cups) blueberries
• 15 mL (1 tbsp) cornstarch
• 30 mL (2 tbsp) cold water
• 30 mL (2 tbsp) lemon zest